Chicken casserole with red wine, ham & peppers Recipe

Chicken casserole with red wine, ham & peppers


  • 2 tbsp olive oil
  • 8 chicken thighs, on the bone
  • 1 red pepper, seeded and quartered
  • 1 green pepper, seeded and quartered
  • 2 garlic cloves, finely chopped
  • 1 leek, trimmed and thickly sliced
  • 225g cooked ham, cut into chunks
  • 1 tsp paprika
  • 300ml red wine
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 2 sprigs fresh thyme or ½ tsp dried
  • 2 tbsp chopped fresh parsley, to serve


  1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
  2. Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, puree and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.
Serves: 4 people
Difficulty: Easy
Main Ing.: Chicken
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